Microwave treatment of unchlorinated cake flour
Patent 5389388 Issued on February 14, 1995. Estimated Expiration Date: 
June 24, 2012. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
June 24, 2012. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 3428461 3490917 3597224 3620764 3640730 3869558 Treatment of grain Process for improving baking properties of unbleached cake flour Process for improving baking properties of unbleached flour Preparation of high-ratio cakes using untreated wheat flour InventorAssigneeApplicationNo. 903384 filed on 06/24/1992US Classes:426/242, Product dry in final form426/622Flour or meal typeExaminersPrimary: Yeung, GeorgeAttorney, Agent or FirmForeign Patent References
International ClassA21D 006/00ClaimsWhat is claimed is: 1. A process for preparing an improved flour for use in producing high sugar chemically leavened baked goods of good volume and eating quality, comprising the step of: A. exposing a raw, non-dehydrated, wheat flour having an initial moisture content of about 8% to 14% by weight, with a sufficient amount of microwave energy to reduce the moisture content to about 1% to 5% by weight to produce a microwave treated flour, wherein the microwave exposure step heats the flour to a temperature of about 220° to 290° F. (104.4° to 143.3° C.), wherein the microwave exposure step is practiced with a high intensity microwave heating at a microwave field intensity ranging from about 50 to 125 V/cm, wherein a bed depth of the flour during the microwave exposure step ranges from about 10 to 100 mm, and wherein the microwave exposure step is practiced for about 0.5 to four minutes. 2. The process of claim 1 wherein the exposure step is practiced at atmospheric pressure 3. The process of claim 2 wherein the microwave exposure step heats the flour to a temperature of about 230° to 270° F. (110° to 132° C.). 4. The process of claim 3 wherein the flour is a soft red or white wheat flour having a protein content of less than 9%. 5. The process of claim 4 wherein the microwave exposure step is practiced at a frequency of 2450 MHz. 6. The process of claim 5 additionally comprising the step of B. heating the raw flour with dry convection heating prior to or concurrent with the microwave exposure step. 7. The flour prepared by the process of claim 1. 8. The flour prepared by the process of claim 2. 9. The flour prepared by the process of claim 3. 10. The flour prepared by the process of claim 4. 11. The flour prepared by the process of claim 5. 12. The flour prepared by the process of claim 6. 13. The method of claim 6 wherein in step B the flour is heated to a temperature of >200° F. (>93.3° C.). 14. The method of claim 13 wherein the flour includes aged non-chlorinated cake flour, fresh non-chlorinated cake flour, or heat treated, non-chlorinated cake flour. 15. The method of claim 4 additionally comprising the step of B. heating the raw flour with dry convection heating prior to or concurrent with the microwave exposure step. 16. The method of claim 15 wherein in step B the flour is preheated to a temperature of >200° F. (>93.3° C.). 17. The method of claim 16 wherein the flour includes aged non-chlorinated cake flour, fresh non-chlorinated cake flour, or heat treated, non-chlorinated cake flour. 18. The method of claim 14 wherein the flour has a protein content of about 4% to 9% and wherein the flour is unfractionated. 19. The method of claim 17 wherein the flour has a protein content of about 1% to 4% and wherein the flour is unfractionated. 20. The method of claim 18 additionally comprising: C. rehydrating the flour. Other References
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